Classic Reuben Sandwich
A towering deli favorite with tender corned beef, tangy sauerkraut, melted Swiss cheese, and zesty Russian dressing on toasted rye bread. Griddled until golden and crispy for the perfect lunch or dinner.
- Total time
- 15 min
- Servings
- 2
- Calories
- 685
- Protein
- 38g
Ingredients
- 4 slices rye bread
- ½ lb corned beef
- 4 slices Swiss cheese
- ¾ cup sauerkraut
- 2 tbsp butter
- ⅓ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp horseradish
- 1 tbsp pickle relish
- ½ tsp Worcestershire sauce
Instructions
- 1
In a small bowl, combine mayonnaise, ketchup, horseradish, pickle relish, and Worcestershire sauce. Stir until smooth. Set aside.
- 2
Warm the corned beef in a skillet over medium heat, breaking it into bite-sized pieces, about 3 minutes. Keep warm.
- 3
Warm the sauerkraut in a small saucepan over medium heat for 2-3 minutes, then drain excess liquid.
- 4
Spread Russian dressing on one side of each bread slice. Layer 2 slices with cheese, then corned beef, then sauerkraut. Top with remaining bread slices, dressing-side down.
- 5
Heat a 12-inch skillet or griddle over medium heat and add butter, allowing it to coat the surface.
- 6
Place sandwiches on the griddle and cook for 3-4 minutes until golden brown and crispy. Carefully flip and cook the other side for 3-4 minutes until cheese is melted and bread is golden.
- 7
Remove sandwiches from griddle, slice diagonally, and serve immediately.
Tools you’ll need
- 12-inch skillet or griddle
- small bowl
- small saucepan
- spatula
- knife
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